2015 brew: this year we brewed it again but we decided to split the batch in half and treat one with American Oak chips. The beer came out fantastic with a smooth velvet clean taste, the oak came through slightly in the background – only in secondary for 3 weeks as we didn’t want an overwhelming oak profile.
If you want a lighter Brown color, ease back on the chocolate malt.
we also did a version treated with American Oak chips – it turn the beer velvet smooth and delicious.
Our Recipe is based on Ellie’s Brown Ale… We post it as is for now and then update it later with our tweaks.
Credit Link – http://averybrewing.com/brewery/recipes-for-homebrewers/
( they have others posted as well and were kind enough to share them with the public, beautiful! )
Anytime we try a new recipe that we have never brewed before, we try to look-up and use some award-winning recipe first, so that the effort is not wasted and we end up with good beer and we will consider tweaking it here and there or changing things up and down.
Also keep in mind that your local brew supply store might not have the exact grains called for in a recipe, so just adjust to the closest grain available that they have, if not sure, just ask for help, usually brew stores have knowledgeable staff.
Also, ask your self what you like in whatever style of beer you want to brew, in a Brown Ale, do you like it a darker tone of brown for the color, spices or no spices ?
OG – 1.054 – Brew Date: 01/12/2014
FG – 1.014 – Racking Date: 01/19/2014
Hops in this recipe are rated using AAU’s, it stands for (Alpha Acid Unit), the math is to divide whatever AAU you need by the acid level printed on the label of your hops (per 1 ounce). For example: Norther Brewer 8.6%. So 7 AAU’s of Norther Brewer is 7 / 8.6 = 0.81 ounces of Northern Brewer (so you will need a scale), you should be fine if you round-off, but then you lose exactness of the formula, you can easily transfer the formula into Excel or some other open-source software and keep track of it there or your favorite brewing software.
Start with a base weight of say 10/11 LB for each 5 gallons or use your brewing software to tune it in more exact, [if you are ODD or just like details] and then divide/multiply the weight by the percentage needed (use basic math).
Example of a quick Excel sheet to compute totals:
Pale 2-Row – 80.5%
Munich – 6.4%
C-120 – 4.2%
Honey Malt – 2.3%
Chocolate – 6.6%
60 min – Bullion (7.6% AA) – 0.13oz
30 min – Sterling (5.1% AA) – 0.32oz
0 min – Sterling (5.1% AA) – 1.01 oz
Use your house strain for yeast, original recipe used California, but we plan to use English.
Fermentation temp – 68F (from our experience if you are not spot on, you will still get good beer, as long as you stay within an acceptable temperature range).